Description
Pan-Fried Ricotta Gnocchi with Slow-Roasted Tomatoes is a comforting and elegant vegetarian dish featuring golden, crisp gnocchi and sweet, slow-roasted cherry tomatoes. Perfect for cozy dinners or impressive meatless mains.
Ingredients
- 500 g cherry tomatoes (about 3 cups)
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or oregano
- 1/2 teaspoon sugar
- 250 g whole-milk ricotta cheese (1 cup)
- 1 large egg
- 120 g all-purpose flour (1 cup)
- 40 g finely grated Parmesan-style cheese (1/2 cup)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 2 tablespoons olive oil (for frying)
- 1 tablespoon unsalted butter
- 10–12 fresh basil leaves, torn
Instructions
- Preheat the oven to 140°C (285°F).
- Place the cherry tomatoes on a baking tray. Add olive oil, sliced garlic, salt, pepper, dried herbs, and sugar. Toss gently to coat.
- Roast the tomatoes for 60 to 75 minutes, stirring once halfway, until soft, wrinkled, and intensely flavorful. Remove from the oven and set aside.
- In a bowl, combine ricotta, egg, Parmesan-style cheese, salt, pepper, and nutmeg. Mix until smooth.
- Add flour and gently fold until a soft, slightly sticky dough forms. Do not overmix.
- Lightly flour a work surface. Divide the dough into two portions and roll each into a log about 2 cm thick.
- Cut into 2 cm pieces to form gnocchi. Lightly dust with flour.
- Heat olive oil and butter in a large non-stick skillet over medium heat.
- Add the gnocchi in a single layer and cook for 2 to 3 minutes per side until golden brown and crisp.
- Add the slow-roasted tomatoes to the pan and gently toss to warm through.
- Remove from heat, sprinkle with fresh basil, and serve immediately.
Notes
- Drain ricotta if it’s very wet to ensure proper dough texture.
- Do not overcrowd the skillet—cook gnocchi in batches if necessary.
- Uncooked gnocchi can be frozen on a tray, then transferred to a container for later use.
- Reheat leftovers gently in a skillet; avoid microwaving.
- Add chili flakes for heat or extra cheese on top for richness.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 95mg
